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Espresso-based, edible composition and method to form sameRelated Patent Categories: Food Or Edible Material: Processes, Compositions, And Products, Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive, Carbohydrate Containing, ConfectionEspresso-based, edible composition and method to form same description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20050260330, Espresso-based, edible composition and method to form same. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS REFERENCE TO RELATED APPLICATIONS [0001] This application claims priority from a U.S. Provisional Application having Ser. No. 60/573,469, filed May 21, 2004. FIELD OF THE INVENTION [0002] Applicant's invention relates to an espresso-based food product. BACKGROUND OF THE INVENTION [0003] Espresso comprises an extract prepared from coffee through which heated water is forced at about 10 atmospheres of pressure. Espresso is generally consumed while hot. Alternatively, some beverages comprise espresso cooled to room temperature or below. [0004] In contrast to prior art espresso-based beverages, Applicant's espresso-based, edible composition is a solid at room temperature. SUMMARY OF THE INVENTION [0005] Applicant's invention comprises an edible composition, comprising espresso and milk, where that composition has a room temperature viscosity of at least 50,000 centipoises. BRIEF DESCRIPTION OF THE DRAWINGS [0006] The invention will be better understood from a reading of the following detailed description taken in conjunction with the drawings in which like reference designators are used to designate like elements, and in which: [0007] FIG. 1 is a flow chart showing the steps of Applicant's method to prepare his espresso-based composition. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0008] This invention is described in preferred embodiments in the following description with reference to the Figures, in which like numbers represent the same or similar elements. [0009] Applicant's invention comprises an espresso-based, edible product that has a room temperature viscosity of 50,000 centipoises (cps) or more, where that solid food product comprises about fourteen percent (14%) by weight or more espresso. In certain embodiments, Applicant's food product comprises about twenty percent (20%) by weight or more espresso By "solid at room temperature," Applicant means a material that has a fixed shape and a fixed volume at about 21.degree. C. to about 23.degree. C. [0010] In certain embodiments, Applicant's food product is formed from, among other ingredients, milk and espresso. In certain embodiments, the milk and espresso comprise more than about fifty weight percent of the ingredients. In certain embodiments, the milk and espresso comprise more than about sixty weight percent of the ingredients. [0011] FIG. 1 is a flow chart summarizing the steps of Applicant's method to form his food product. Referring now to FIG. 1, in step 105 the method provides milk, one or more sweeteners, flour, corn starch, salt, semi-sweet chocolate, eggs, egg yolks, butter, and vanilla. By "milk," Applicant means whole milk, milk comprising about 2% fat, milk comprising about 1% fat, skim milk, and the like. In addition, the "milk" component may be formed using powdered milk and water. [0012] By "sweetener," Applicant means a naturally-occurring material, such as for example one or more monosaccharides such as for example fructose and the like, and/or one or more disaccharides such as sucrose and the like, and/or one or more non-naturally-occurring materials, such as for example products sold in commerce under the tradenames Splenda and/or Equal, and the like. [0013] In step 110, Applicant's method forms a first mixture comprising solid materials. In certain embodiments, these four solid ingredients include one or more sweeteners, flour, corn starch, and salt. In certain embodiments, the first mixture of step 110 comprises about 25 weight percent of Applicant's food product. In certain embodiments, the first mixture of step 110 comprises about 33 weight percent of Applicant's food product. In certain embodiments, the first mixture of step 110 is prepared in a metal vessel. [0014] In step 115, Applicant's method prepares espresso. By "espresso," Applicant means about 47-62.5 mL, i.e. 1.5-2.0 ounces, of an extract prepared from about 14 to about 17 grams of coffee through which purified water having a temperature of about 88.degree. C. to about 95.degree. C. has been forced at about 9-10 atmospheres of pressure for a brew time of about 22 to about 28 seconds. [0015] In step 120, Applicant's method formed a second mixture comprising milk and espresso, and forms a third mixture by adding that second mixture with stirring to the vessel which contains the first mixture formed in step 110. In certain embodiments, step 120 is performed within about 5 minutes of completing step 115. [0016] In step 125, Applicant's method disposes the vessel containing the third mixture of step 120 into boiling water. The third mixture is stirred as it heats. [0017] In step 130, Applicant's method determines if the viscosity of the third mixture has about doubled. If Applicant's method determines that the viscosity of the third mixture has not about doubled, then the method continues to heat the third mixture with stirring. Alternatively, if the viscosity of the third mixture has doubled, then Applicant's method transitions from step 130 to step 135 wherein the method determines if Applicant's formulation will include chocolate. If the formulation will include chocolate, then the method transitions from step 135 to step 140 wherein the method forms an enhanced third mixture by adding chocolate to the third mixture of step 120. By "chocolate," Applicant means milk chocolate, white chocolate, semi-sweet chocolate, mixtures thereof, and the like. Applicant's method transitions from step 140 to step 145. [0018] If Applicant's formulation will not include chocolate, then the method transitions from step 135 to step 145 wherein the method determines if Applicant's food product will include one or more additional flavorings. If Applicant's food product will include one or more additional flavorings, the Applicant's method transitions from step 145 to step 150 wherein the method provides those one or more flavorings, and then forms a second enhanced third mixture by adding those one or more flavorings to the third mixture of step 120 or the enhanced third mixture of step 140. Applicant's method transitions from step 150 to step 155. Continue reading about Espresso-based, edible composition and method to form same... Full patent description for Espresso-based, edible composition and method to form same Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Espresso-based, edible composition and method to form same patent application. ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. 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